Place all ingredients in strong blender (a vitamix works well) or food processor. Blend on high until beans are completely liquefied. No lumps! Pour batter into bread pan and bake for 1 hour. Cake is done when the top is rounded and firm to the touch. A fork poked in should come out cleanly. Let cool until cake reaches room temperature.

I love to eat a slice of this cake for breakfast or a snack with a mix of seeds (chia, flax, hemp, pumpkin, etc), liberally doused with fresh milk kefir.

But if you want to make it more cake like, here’s a nice frosting recipe, below.

Blend the above ingredients together in a food processor and once it is the right texture of a fluffy mousse, refrigerate until ready to serve. This can be spread over the cake (once it is cool) or served separately.